Updated: Oct 1, 2018
GF - DF - V - RSF - NF - EF
Makes 2x 180g jars (roughly)
2 cups raw sunflower seeds
1/2 cup non-dairy milk (I used almond milk)
1 1/2 Tbsp vanilla extract
1/4 cup + 3 Tbsp pure maple syrup
1/4 cup cacao powder
2 Tbsp coconut oil
1/4 tsp salt
Lightly toast the sunflower seeds in a non-stick frying pan over a medium heat. When they are just golden add them to a food processor and allow them to cool to room temperature. Once cooled process the seeds stopping intermittently to scrape down the sides. Continue until the seeds have turned into a thick creamy butter.
Add in the remaining ingredients and process for an additional 3 minutes or until smooth and creamy. Store in the fridge for up to 30 days in a well sealed jar.